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This Creamy Chicken, Potato, and Corn Dish Will Become Your Family’s Favorite Comfort Meal

Creamy Chicken, Potato, and Corn Dish

A hearty and comforting creamy chicken dish made with tender potatoes, sweet corn, rich cheddar cheese, and a velvety cream sauce. Perfect for cozy family dinners and easy weeknight meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large chicken breasts diced
  • 4 medium potatoes peeled and cubed
  • 2 cups sweet corn kernels
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup cheddar cheese shredded
  • salt to taste
  • black pepper to taste
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
Optional Additions
  • crispy bacon bits optional
  • green onions optional
  • cayenne pepper optional

Equipment

  • Large Skillet
  • Dutch Oven

Method
 

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced chicken along with paprika, salt, and black pepper. Cook until the chicken becomes golden brown and fully cooked.
  2. Remove the chicken from the pan and set aside.
  3. In the same pan, melt the butter and add the chopped onions. Cook until soft and fragrant.
  4. Add minced garlic and cook for about 30 seconds.
  5. Add the potatoes and corn, stirring to coat them with the flavorful bits from the chicken.
  6. Pour in the chicken broth and bring to a gentle simmer.
  7. Cover the pan and cook for about 15 minutes, or until the potatoes are tender but still hold their shape.
  8. Reduce the heat and stir in the heavy cream and shredded cheddar cheese gradually until smooth and creamy.
  9. Add the cooked chicken back into the pan and mix gently.
  10. Simmer for another 5 minutes until thick and creamy. Taste and adjust seasoning before serving.

Notes

For the best texture, use Yukon Gold potatoes. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat gently with a splash of broth or milk to restore creaminess.